Bring the water and salt to a boil in a small pot;
add the peas and cook for only 2 minutes or so.
Drain and run under cold water until cool.
Place the peas, onions, breadcrumbs, mint, and
Cayenne in a blender and whir for 1–2 minutes;
with the motor running, add the eggs,
then slowly pour in the Parmesan cheese and
the whipping cream. Blend well.
Lightly grease a large muffin pan with shortening,
making sure the surface and sides of every well
are oiled to prevent sticking. Pour the pea mixture
into each well, filling it about two-thirds
full. Bake for 30–35 minutes, or until a toothpick
comes out clean when inserted.
Allow to cool for 5 minutes; using a rubber spatula, go
around the edges and carefully spoon the pea
muffins onto a large platter. Decorate each with
a dollop of sour cream and a mint leaf.